Braised Lamb with Orange Marmalade, Couscous, and Asparagus

Anna and I both love to watch Simply Ming on the PBS station.  We both don't have cable, which is really a blessing disguise, as we'd both spend multiple hours a day watching the Food Network if we did (which is why when we're around a television with cable, we instantly will turn to that station and start watching).  If you're any kind of a foodie and like to keep up-to-date with your favorite chef(s) or a blog or two (or three or four) or enjoy creating things, then you probably have an appreciation for being inspired to make your own twist on a recipe or two you see.

Well, let's just say that today I was about ready to reach right into the television and grab that lamb Ming was making with his clementine marmalade.  This marmalade was inspired by his, but it is not a replica, and I can't say that putting marmalade on-top of lamb is something I think of doing quite often.  Sorry if you're a fan of mint jelly and lamb, which since I have never tried, can't quite seem to wrap my head around, but despite that, I certainly see a correlation between the two.  As this isn't quite the best season for fresh citrus fruits, even though we're in Texas, I decided to stick with the traditional orange and make my own twist on the marmalade and how I braised the lamb.  I have to say, both Nicholas and I really enjoyed the brightness it brought to the dish.  Give it a try if you like lamb!

Braised Lamb
4 lamb shanks
1/4 cup olive oil
1 medium red onion diced
1 cup + 2 tbs red wine (of choice)
4-5 cloves garlic (minced)
salt
pepper

Being by patting excess moisture off the lamb shanks.  Season both sides with salt and pepper.

Heat skillet (preferably stainless steel) on medium-high heat with olive oil.  Once oil has heated, place shanks in skillet and allow to brown (it should take 3-4 minutes on both sides).  After browning both sides, remove from heat and add onions to olive oil, seasoning with salt and pepper.  Add garlic and continue to cook down.  This should begin to deglaze the pan.  You want all of the nice juices to flavor the onions.

Once the onions have nicely browned (8-12 minutes), add in red wine and deglaze again if necessary.  Simmer for about three minutes before adding the lamb back to the skillet and reduce heat to medium.  Cover and let cook.

Turn lamb after about 5-7 minutes, cover again, and let cook for another 5-7 minutes.  At this point, check the internal temperature of the lamb and make sure it is fully cooked.  If so, remove from the skillet, turn the heat to high and let wine reduce down to a nice, thick glaze (this can take up to 10 minutes or so depending on how much moisture your lamb took in).  Serve the onions on top of the lamb with the marmalade.

Orange Marmalade
3 medium oranges
zest of all 3 oranges
1/4 cup white sugar
1 1/2" piece of ginger (peeled, in two halves)

Wash oranges (unless you like the taste of pesticide if you're not going the organic route).  Start by zesting the three oranges and setting zest side.  Cut oranges in half and juice.

Pour the fresh orange juice into a sauce pan and add the sugar.  Begin by cooking on medium-high stirring occasionally as the mixture begins to boil.  After about five minutes, add the ginger and zest in and continue to cook/boil, continuing to stir, and let mixture reduce.  This will take about 35-45 minutes and will reduce greatly from the original amount.  Once it begins to start to resemble the texture of marmalade or jam, you know it's ready to go!  Remove from heat and discard ginger pieces.

Parsley and Olive Oil Couscous
1 1/2 cups boiling water
1 cup couscous
1/4 cup olive oil (more if you'd like)
1/4 cup fresh parsley (minced)
1 tsp salt (to taste)

Even though this couscous recipe is rather simple, it's a nice contrast to all of the flavor in the lamb and the marmalade.

Bring water to a boil, pour over couscous, cover tightly and allow to sit for 5 minutes.  Fluff with a fork and toss in olive oil, parsley, and salt.  You may decide you want more or less parsley or olive oil.  Adjust salt if you'd like, but trust me, you'll notice a big difference if you don't put it in.  (Whoops!!  We added it after a bit or two and it make all the difference in the world.)  :)

Lemon Garlic Asparagus
1 bunch asparagus
1 lemon
zest of lemon
2-3 tbs olive oil
2-3 cloves garlic (minced)
1 1/2 tsp Worcestershire Sauce
salt
pepper

Wash asparagus and get rid of ends.  (There's an easy trick to getting the most out of your asparagus!  Simply hold the two ends of the asparagus in both hands and break "in half."  The asparagus will break at its "best" point.  Trick from watching TOO many cooking shows.  You may feel like you're wasting too much as sometimes it does break in the middle, so you may decide that you payed for a whole bunch of asparagus and you'd like to use the whole thing, but I'll leave that decision to you!).

Heat skillet on medium heat with olive oil.  Once the oil is ready, toss in asparagus and season with salt and pepper.  Allow to begin cooking, mixing around the asparagus so certain pieces don't overcook on the bottom.  After about two or three minutes, add the garlic, zest and juice of the lemon, and mix.  Allow to continue to cook for another few minutes before adding the Worcestershire Sauce.  Once it looks tender, remove from heat and serve immediately.